Ingredients
Units
Scale
- 12oz (3 Large) Ripe Bananas
- 4oz (1/2 Cup/ 1 Stick) Unsalted Butter, melted
- 200 grams (1 Cup) Granulated Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoon Pure Vanilla Extract
- 4oz (1/2 Cup) Sour Cream or Full-Fat Greek Yogurt
- 1- 3.4oz Box Instant Pudding Mix (Banana or Vanilla)
- 250 grams (2 cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Instructions
- Preheat oven to 350F/180C and grease a 9X5 baking pan with non stick cooking spray.
- In a large bowl add the bananas and use a fork to mash. Add in the melted butter, sugar, eggs, vanilla extract, and sour cream. Mix until fully combined. Gently fold in the pudding mix, flour, baking soda, and salt, mix until just combined. Do not over mix.
- Pour into prepared pan, sprinkle on a tablespoon or two of light brown sugar and bake for 55-65 minutes, or until a knife stuck in the center comes out with no wet batter. For most quick breads, including banana bread, the internal temperature should reach 200°F/93C to 205°F/96°C when it is done cooking. Let the bread cool on a wire rack then invert to cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
Store in an airtight container at room temperature for up to 5 days. Since banana bread is so moist it grows mold quickly, you can store it at room temperature but if you want it to last longer store it in the refrigerator in an airtight container.
- Prep Time: 10
- Cook Time: 60
- Category: Snack
- Method: Bake
- Cuisine: American
